Sauvignon Blanc is usually a pretty punchy wine.  This makes it a great wine for pairing with many foods, including poultry, fish, certain dips, and some spicy foods, like thai.   While the acid makes it crisp and refreshing, it can be very puckering if under ripe at harvest.   So does two-buck-chuck show itself as smooth and elegant with flair, or does it sucker punch the drinker?

Sight:   Somewhat gold, starting to age a bit.

Smell:  Gooseberry.  A bit more gooseberry.  Some cat pee, a kiwi, and surprise papaya.  Grass, and a slight touch of wet stone.

Sip:  Acid might be an understatement.  It’s sort of like sucking on a lime, but it’s a surprise, because the start is just ever so slightly sweet.  Then all of a sudden, it’s like the roller coaster crests, and bam!  Lime tree in the face!  There is also slight green papaya, and a bit of gooseberry again.  The mouth feel is full, but very aggressive. [A.B.V. 12.5]

Savor:  It gets a touch musky at the end, but lime pith and salt predominates.

Overall, it’s just too powerful.  It’s characteristic, and instantaneously recognizable as Sauvignon Blanc.  Unfortunately, it’s not exactly recognizable as good Sauvignon Blanc.  There’s a slight caveat, if you drink this wine too cold, it’s actually rather nice, unfortunately, the warmer it gets, the more overpowering it is.  Try it ice cold, or spend another few bucks, and buy a bottle of New Zealand Sauvignon Blanc.

Price: $3.49
California
http://www.traderjoes.com/